Saimyoji Chestnuts

Said to be the largest chestnuts in Japan, with the best taste and quality.

Recipe: Sweet simmered chestnuts

Recipe: Sweet simmered chestnuts
Ingredients: 2 kg of fresh chestnuts, 1 kg of sugar, 200 cc of white wine (if preferred), some baking soda.
Souse the chestnuts in hot water for 1 hour.
Peel off rind while remaining the astringent coat.
Put the peeled chestnuts and 1 teaspoon of baking soda in a pod, cover them with sufficient water, and simmer.
Pour-out the water when it becomes black, add new water with a little less than 1 teaspoon of baking soda, and simmer again (repeat this process at least 3 times until the water does not turn red while gradually decreasing the amount of baking soda).
When the cooking water becomes clear, add sugar and white wine in twice, simmer at low heat for 2 to 3 hours, remove the pan from the heat, and leave it over night to absorb the flavor (add a pinch of salt when cooking without wine).